'The 1920s Kitchen: How Tech & Taste Transformed the American Home' Webinar
Details
Tickets: $12 (includes access to the full replay for one week)
Click the link below to officially register for this experience:
The 1920s kitchen was a fascinating crossroads of old traditions and groundbreaking innovations, where iceboxes met electric refrigerators and home cooks embraced everything from Jell-O molds to mechanized mixers. How did these rapid changes in technology, gender roles, and food marketing reshape the way Americans ate and lived? It's time to step into this transformative decade to uncover the stories behind the meals, machines, and mindsets that defined a new culinary era.
Join New York Adventure Club as we explore how the 1920s revolutionized the American kitchen, and how these innovations reshaped daily life, domestic roles, and the culture of cooking.
Led by author and food historian Becky Libourel Diamond, our fun and informative virtual experience surrounding a different side of the Roaring Twenties will include:
- A discussion of the types of food that were popular in the 1920s, such as canned goods, Jell-O, and Crisco
- An in-depth look at new products of the era, from cereal and frozen foods to Velveeta and Wonder Bread
- New types of food preservation, and how they compared to traditional methods still in use
- A detailed look at the 1920s kitchen, including layout, lighting, flooring, and appliances like refrigerators and toasters
- The impact of time-saving inventions, and how they changed expectations in the kitchen
- The effect of Prohibition on the kitchen, and how it influenced home cooking and entertaining
- How women’s suffrage changed kitchen dynamics, and the evolving role of women in the household
Afterward, we’ll have a Q&A with Becky — any and all questions are welcomed and encouraged!
Can't make it live? Don't worry, you'll have access to the full replay for one week!
See you there, virtually!
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***A full replay of the experience will be available to all registered guests for up to a week
****If the event has already passed, but it's been less than a week, you can still register for it on our website's active replay section!
About Becky
Becky Libourel diamond is a writer, librarian, and research historian. She has been writing about food since 2008, parlaying her passion for food and history into the publication of The Gilded Age Cookbook (August 2023), The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. Her next book, The Gilded Age Christmas Cookbook: Cookies and Treats from America’s Golden Era, comes out in September 2025 and is now available for pre-order. She is currently working on her next project, a history of Philadelphia’s City Tavern restaurant. She lives in Yardley, PA.
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Categories: Virtual, Moments in History
'The 1920s Kitchen: How Tech & Taste Transformed the American Home' Webinar